Homemade Peanut Butter Cups – A deliciously creamy and smooth peanut butter layer sandwiched between layers of milk chocolate. The perfect no-bake treat for peanut butter and chocolate lovers!
Who else is a huge peanut butter cup fan?
Today I bring you a recipe for a homemade version that is so easy to make, you’ll be wanting to make them time and time again. With just 5 simple ingredients, you’ll have these Homemade Peanut Butter Cups made in no time!
Ingredients for Homemade Peanut Butter Cups:
- good quality chocolate (you can use milk, dark, or semi-sweet!)
- smooth peanut butter
- vanilla extract
- icing/powdered sugar
- unsalted butter
Just a few simple ingredients to make these delicious peanut butter cups.
To make them, simply add the chocolate to a microwave-safe bowl and heat in 30 second intervals until melted and smooth. Line a muffin pan with muffin cases, and add a tablespoon of melted chocolate to each one. Freeze until firm.
In a separate bowl, mix together the peanut butter, vanilla, icing sugar, and butter. Heat until runny enough that it can easily be poured. Add a tablespoon of the peanut butter mixture to each muffin case. Freeze until firm.
Top the peanut butter layer with the remaining melted chocolate, and freeze once again until firm. Done!
Scroll down for the FULL printable recipe. 🙂
These Homemade Peanut Butter Cups are:
- super quick and easy to make
- deliciously creamy
- full of flavour
- perfect for an indulgent treat! ♥
This peanut butter cup recipe makes 12 decent-sized cups. You can make smaller ones by using a mini muffin pan, which will result in more to share!
Have any leftover? Store refrigerated in an airtight container for up to 5 days. For a peanut butter cup with a firmer texture, serve chilled. For a softer, creamier texture, serve at room temperature.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see! ♥
Try these peanut butter treats next!
- Chocolate Peanut Butter Fudge
- No-Bake Peanut Butter Cookies
- Chocolate Peanut Butter Blondies
- No-Bake Peanut Butter Truffles
- Peanut Butter Fudge Brownies
- 2 cups chocolate (milk, dark, or semi-sweet) 350g, coarsely chopped
- 1/2 cup smooth peanut butter 125g
- 1 teaspoon vanilla extract
- 1/4 cup icing/powdered sugar 30g
- 2 tablespoons unsalted butter 28g, melted
Add the chocolate to a microwave-safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth.
Line a muffin pan with muffin cases, then add 1 tablespoon of melted chocolate into each case. Spread out evenly. Freeze until firm - about 10 minutes.
Add the peanut butter, vanilla, icing sugar, and butter to a microwave-safe bowl, and mix until combined. Heat until slightly runny, and can easily be poured.
Add 1 tablespoon of the peanut butter mixture into each muffin case, topping the chocolate layer. Freeze until firm.
Top the peanut butter layer with the remaining melted chocolate, and freeze until firm.
For a peanut butter cup with a firmer texture, serve chilled. For a softer, creamier texture, serve at room temperature.
Store refrigerated in an airtight container for up to 5 days.